INGREDIENTS:
300g dried Yeo’s Rice Vermicelli
½ cup dried Chinese black mushrooms
3 tbsp peanut oil
3 cloves garlic, sliced
2 shallots, thinly sliced
1 cup button mushrooms, sliced
1 small carrot, cut into matchsticks
1 cup cabbage, sliced
2 cups bean sprouts
1 cup green onions, sliced
SEASONINGS:
4 tbsp Yeo’s Dark Soy Sauce
3 tbsp Yeo’s Sesame Oil
1 tbsp oyster sauce
1 tsp freshly cracked black pepper (optional)
PREPARATION METHOD:
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soften then drain immediately. Chill the noodles with cold
water, drain well and set aside. Place the Chinese black
mushrooms into a bowl and cover with boiling water for 10 minutes, then drain well, remove the hard stems and slice the heads.
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SERVES: 2
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